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Copycat Panera Broccoli Cheddar Cheese Soup

 
One serving costs about $0.91

$0.91 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

7 fall,winter,vegetarian,lacto ovo vegetarian soup
spoonacular Score:45%

Spoonacular Score: 45%

 

Copycat Panera Broccoli Cheddar Cheese Soup might be just the soup you are searching for. Watching your figure? This vegetarian recipe has 231 calories, 12g of protein, and 15g of fat per serving. For 91 cents per serving, this recipe covers 16% of your daily requirements of vitamins and minerals. It can be enjoyed any time, but it is especially good for Autumn. Not a lot of people made this recipe, and 1 would say it hit the spot. If you have half and half, butter, chicken broth, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 49%. This score is solid. Similar recipes include Broccoli Cheddar Soup, A Panera Bread Co. Copycat, Copycat Panera Broccoli Cheese Soup, and Broccoli Cheese Soup (Panera Copycat).

Ingredients

Servings:
10 oz
10 oz fresh broccoli
fresh broccoli
2 Tbsps
2 Tbsps butter
butter
1 cup
1 cup carrots
carrots
2 cups
2 cups chicken broth
chicken broth
2 cups
2 cups fat free half and half
fat free half and half
2 Tbsps
2 Tbsps flour
flour
some
some salt and pepper
salt and pepper
8 oz
8 oz sharp cheddar cheese
sharp cheddar cheese
10 oz fresh broccoli
10 oz
fresh broccoli
2 Tbsps butter
2 Tbsps
butter
1 cup carrots
1 cup
carrots
2 cups chicken broth
2 cups
chicken broth
2 cups fat free half and half
2 cups
fat free half and half
2 Tbsps flour
2 Tbsps
flour
some salt and pepper
some
salt and pepper
8 oz sharp cheddar cheese
8 oz
sharp cheddar cheese

Equipment

pot
pot
pot
pot


Instructions

  1. Melt butter in stock pot. Add the flour and stir to a paste for about 2 minutes. Slowly add the fat free half and half you are basically starting with a roux. Once you have your thick white sauce, add chicken broth, broccoli and carrots. Simmer for 30 minutes or until the veggies are tender.
  2. Puree the soup.
  3. Remove from heat and stir in cheese until melted. I tend to under salt the soup because I think the cheese is salty enough, but you can decide for yourself!

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $0.91
Ingredient
10 ounces fresh broccoli
2 tablespoons butter
1 cup carrots
2 cups chicken broth
2 cups fat free half and half
2 tablespoons flour
8 ounces sharp cheddar cheese
Price
$0.62
$0.24
$0.22
$1.51
$1.35
$0.02
$2.43
$6.40

Tips

Health Tips

  • If you can, choose grassfed butter for a better nutritional profile—more vitamins, a favorable omega 3/6 ratio, etc.

  • You can easily swap half of the white flour in most recipes for whole wheat flour to add some fiber and protein. It does result in a heavier dough, so for cookies, cakes, etc., you might try swapping in whole wheat pastry flour.

  • Some bouillon/stock products contain gluten, some don't. If you are following a gluten-free diet, always read product labels carefully.

Price Tips

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

Cooking Tips

  • Choose broccoli that is firm and does not have any yellow spots. Store your broccoli in your refrigerator's crisper and use within 3-5 days. The broccoli lesson in the academy has more information about selecting and storing broccoli.

  • Butter's incredible flavor has made it an extremely popular cooking fat, but it is important to know that butter has the lowest smoke point of almost any cooking fat. This means butter literally starts to smoke at a lower temperature than most other fats between 250-350 degrees Fahrenheit. So while butter is great for cooking at lower temperatures, you should probably use canola oil, coconut oil, or another oil with a higher smoke point for frying and other high temperature cooking.

  • Carrots can be stored in the fridge for 2 to 3 weeks. The starch in the carrots will turn to sugar over time, but this is not a problem, they'll just taste sweeter. The academy lesson about carrots contains more useful information.

Disclaimer

Nutritional Information

Quickview
231 Calories
11g Protein
15g Total Fat
12g Carbs
9% Health Score
Limit These
Calories
231
12%

Fat
15g
24%

  Saturated Fat
9g
59%

Carbohydrates
12g
4%

  Sugar
5g
6%

Cholesterol
45mg
15%

Sodium
762mg
33%

Get Enough Of These
Protein
11g
23%

Vitamin A
3762IU
75%

Vitamin C
42mg
51%

Vitamin K
44µg
43%

Calcium
328mg
33%

Phosphorus
312mg
31%

Vitamin B2
0.36mg
21%

Zinc
1mg
12%

Potassium
414mg
12%

Selenium
8µg
12%

Vitamin B12
0.65µg
11%

Folate
41µg
10%

Vitamin B6
0.17mg
8%

Manganese
0.16mg
8%

Magnesium
31mg
8%

Vitamin B5
0.75mg
7%

Vitamin B1
0.11mg
7%

Fiber
1g
6%

Vitamin B3
1mg
5%

Iron
0.81mg
4%

Vitamin E
0.65mg
4%

Copper
0.07mg
4%

Vitamin D
0.25µg
2%

covered percent of daily need

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